Heat the cooking oil and sauté the onion and garlic until fragrant.

Add the beef, followed by carrot, white radish, dried mushroom and black fungus.

Add the water, oyster sauce and dark soy sauce. Stir to combine.

Season with TUMIX®.

Cover the pot, turn the heat to low and let it simmer until the beef is tender.

Sprinkle coriander leaves and serve hot with steamed white rice.

Heat the oil, sauté shallots, garlic and anchovies until golden brown.

Add bean sprouts and chives, stir well.

Add TUMIX® and water.

Garnish with fried onion and spring onions. Serve hot.

Add the red date, onion, water and TUMIX® in a pot. Bring to a boil.

Add the stems, wolfberries and seaweed.

Once the stems are cooked, add the leaves and continue boiling until soften.

Add the eggs, then turn off the heat and serve hot.

Blend the red and white dragon fruit separately until smooth to make purees.

Dissolve the agar-agar powder in 1 cup of water and set aside.

Prepare the white layer: Heat low-fat milk and white dragon fruit puree until slightly warm. Add half of the agar-agar mixture, stir to combine, then remove from the heat. Stir in 2 sachets of Pal Sweet® to dissolved and pour into a mold. Refrigerate until set.

Prepare the red layer: Heat the red dragon fruit puree until slightly warm. Add the remaining agar-agar mixture, stir to combine, then remove from the heat. Stir in 2 sachets of Pal Sweet® to dissolved and pour onto the set white layer. Refrigerate until firm.

Once the red layer is set, garnish with diced dragon fruit. Serve chilled.